Grilled Seafood Salad Nicoise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup extra -virgin olive oil |
3 tabelspoons fresh lemon juice |
2 tablespoons chopped capers in brine |
1 tablespoon rrainy mustard |
1 teaspoon anchovy paste |
1/2 teaspoon freshly ground black pepper |
1 pinch sugar |
2 teaspoons plus 1/4 teaspoon kosher salt |
1 pound small potatoes |
1/2 pound green beans, trimmed |
2 (1/2 pound thick tuna steaks |
8 large sea scallops |
8 jumbo shrimp |
1 head boston lettuce |
1 pint cherry tomatoes, halved |
1/2 cup nicoise olives |
2 hard boiled eggs |
Directions:
1. Preheat grill.
2. Make the dressing. Whisk together oil, lemon juice, capers, mustard, anchovy paste, pepper, sugar and 1/4 teaspoon salt in a large bowl.
3. Cover potatoes with room temperature water in a medium heavy pot. Add remaining salt and bring to a boil. Cook ptoatoes until easily pierced with a sharp knife.
4. Transfer potatoes to a bowl with a slotted spoon and bring water back to a boil. Cook beans in boiling water until bright green and tender, then transfer to a bowl of ice water to stop cooking. Drain beans and pat dry.
5. Rub tuna, scallops and shrimp with 3 tablespoons of dressing, then grill over high heat turning once.
6. Toss lettuce, tomatioes, olives, reserved beans and potatoes in remaining dressing, then transfer to a large serving platter. Slice tuna and place on top of salad with seafood and eggs. Serve.
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